Mini Pumpkin Pies
A mini twist on your traditional beloved pumpkin pie.
First off, anything mini is the cutest and sweetest (pun intended) thing ever. I am always for turning a regular dish into something mini or turned into muffins. Because well, it’s just easier to eat, store, save for later. #AmIRight?
On Thanksgiving, just one slice of pumpkin pie is good enough for me. But what if you want a slice the day BEFORE Thanksgiving. Or the day after, or maybe two days after? Cue the minis. They are a perfect treat for even breakfast because the ingredients are GOOD for you. Vegetable from the pumpkin, fiber from the oat crust, healthy fats from the butter. What’s not to love?
You’ll need …
1/2 c + 2 Tbsp pumpkin puree (not pumpkin pie filling)
1 egg
1 Tbsp pumpkin pie spice
1/2 tsp vanilla extract
4 Tbsp honey
pinch of sea salt
What to do …
Preheat your oven to 350* and line/grease a cupcake tin.
In a medium size bowl combine and whisk all the listed ingredients.
Allowing your pumpkin pie mixture to rest
Make the oat flour pie crust (see recipe below). Roll the dough out to 1/4” thickness.
Cut the crusts into large squares. Large enough so it will fill 8 cupcake molds.
Gently place the dough into the cupcake tin and push down with your fingers. If it rips, simply take more pie crust and push it in. This is not a traditional pie crust so you don’t have to be so gentle.
Fill each crust with pumpkin pie puree. About 2/3 full.
Place tin into oven and bake for 30-40 minutes or until the tops do not look wet and jiggle (haha).
Allow to cool on a cooling rack. Once cooled a bit, use a knife between the tin and the crust to loosen it up. Allow to cool some more and using a spoon, spoon out each pie.
Enjoy!
Oat flour pie crust
You’ll need …
1 c oat flour
3 Tbsp cold butter, chopped into cubes
2 Tbsp honey
pinch of sea salt
3-4 Tbsp ice cold water
What to do …
Cut the butter into the flour with a pastry cutter.
Add the salt and honey.
Slowly add the water 1 tablespoon at a time until the dough will stick between to fingers.
Fold into a ball on your counter and roll out between two pieces of parchment paper.
